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Monday, March 7, 2011

Puli Sadham / Puliyogare / Tamarind rice

I learnt this Puli Sadham / Puliyogare from my neighbor Maami(salem)...this is a little different from regular puli sadham. Tastes similar to the South Indian temple Prasadham. That Maami's Husband was a Gurukkul...so daily she used to prepare different items for Nivedhiyam. I learnt Sambar sadham, puli rice and few other Kuzhambu, Stir fry recipes from her.Very nice and kind maami, daily me, my sister and cousins will go to her home to get the remaining prasadham from the temple, that's sounds silly now but those days we have been waiting for the evening time mainly for the Prasadham :) Now off to the recipe..

Ingredients

Cooked rice 2 cup

Tamarind 100gm(soak in warm water for at least 30 minutes)

Dry red chilli 3-4 no.s

Garlic 1 full pod

Curry leaves 1 twig

Hing powder 1/4 tsp

Chana dal 1 tbsp

Urad dal 1 tbsp

Roasted peanuts 1/4 cup

Mustard seeds 1/2 tsp

Oil/sesame oil 100 ml

To roast and Grind

Dry red chillies 5-7 no.s

Coriander seeds 1/2 tsp

chana dal 1 tbsp

Jeera 1/4 tsp

Pepper corns 10 no.s

Fenugreek seeds/Methi seeds 1/4 tsp

Method

Heat a tsp oil in a pan n roast the ingredients under"to roast and grind" and fry light

brown..cool and put it in a blender and grind to a fine powder and keep aside.

Stir well and add enough salt and little water ,mix well now the consistency will be thin.

Let it boil for sometime in medium flame.

At least it should boil for some 10 minutes ...then it will be totally reduces to half volume and will be thick.

Turn off the stove and keep it aside for sometime...let it cool lightly.

Now to the cooked rice drizzle some sesame oil and add a tbsp of grounded powder.(U can add more or less powder depend on ur taste...)

Then add the Pulikaichal and mix gently with the rice ..check salt ...adjust the spice powder.

Now the puli sadham is ready.

You can store this Pulikaichal and the powder in an air tight container.

Pulikaichal can be stored for about 10-15 days or even more. (in the fridge)

This powder can be added to the puli kuzhambu, karela thokku, garlic kuzhambu also.

Notes:
After trying this recipe, from next time you will not make puli sadham without this powder...i m sure.. Try this!!!
If u want u can also add little jaggery piece to the boiling pulikaichal and cook.
Adjust chillies to your spice level and based on the chilli type.
If you feel the rice is little spicy add 1 or 2 tsp sesame oil ,mix well and serve.

The color of the depends on the color of the tamarind, chilli variety you use. In the updated pics, the rice looks very light because i added very less pulikaichal and podi to the rice, as i served the immediately for lunch i mixed less.
If you making it in morning for lunch, then mix with enough pulikaichal..Puli Rice & Lemon Rice will be very tangy but after resting for hours the flavor and taste will blend well with rice and will be perfect. So always add more pulikaichal to the rice while you mix(when u prepare for lunch or for trip).
Allow to cool rice & pulikaichal before mixing.

I learnt this Puli Sadham / Puliyogare from my neighbor Maami(salem)...this is a little different from regular puli sadham. Tastes similar to the South Indian temple Prasadham. That Maami's Husband was a Gurukkul...so daily she used to prepare different items for Nivedhiyam. I learnt Sambar sadham, puli rice and few other Kuzhambu, Stir fry recipes from her.Very nice and kind maami, daily me, my sister and cousins will go to her home to get the remaining prasadham from the temple, that's sounds silly now but those days we have been waiting for the evening time mainly for the Prasadham :) Now off to the recipe..

Ingredients

Cooked rice 2 cup

Tamarind 100gm(soak in warm water for at least 30 minutes)

Dry red chilli 3-4 no.s

Garlic 1 full pod

Curry leaves 1 twig

Hing powder 1/4 tsp

Chana dal 1 tbsp

Urad dal 1 tbsp

Roasted peanuts 1/4 cup

Mustard seeds 1/2 tsp

Oil/sesame oil 100 ml

To roast and Grind

Dry red chillies 5-7 no.s

Coriander seeds 1/2 tsp

chana dal 1 tbsp

Jeera 1/4 tsp

Pepper corns 10 no.s

Fenugreek seeds/Methi seeds 1/4 tsp

Method

Heat a tsp oil in a pan n roast the ingredients under"to roast and grind" and fry light

brown..cool and put it in a blender and grind to a fine powder and keep aside.

Stir well and add enough salt and little water ,mix well now the consistency will be thin.

Let it boil for sometime in medium flame.

At least it should boil for some 10 minutes ...then it will be totally reduces to half volume and will be thick.

Turn off the stove and keep it aside for sometime...let it cool lightly.

Now to the cooked rice drizzle some sesame oil and add a tbsp of grounded powder.(U can add more or less powder depend on ur taste...)

Then add the Pulikaichal and mix gently with the rice ..check salt ...adjust the spice powder.

Now the puli sadham is ready.

You can store this Pulikaichal and the powder in an air tight container.

Pulikaichal can be stored for about 10-15 days or even more. (in the fridge)

This powder can be added to the puli kuzhambu, karela thokku, garlic kuzhambu also.

Notes:
After trying this recipe, from next time you will not make puli sadham without this powder...i m sure.. Try this!!!
If u want u can also add little jaggery piece to the boiling pulikaichal and cook.
Adjust chillies to your spice level and based on the chilli type.
If you feel the rice is little spicy add 1 or 2 tsp sesame oil ,mix well and serve.

The color of the depends on the color of the tamarind, chilli variety you use. In the updated pics, the rice looks very light because i added very less pulikaichal and podi to the rice, as i served the immediately for lunch i mixed less.
If you making it in morning for lunch, then mix with enough pulikaichal..Puli Rice & Lemon Rice will be very tangy but after resting for hours the flavor and taste will blend well with rice and will be perfect. So always add more pulikaichal to the rice while you mix(when u prepare for lunch or for trip).
Allow to cool rice & pulikaichal before mixing.

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